Best 6 Roasted Tomatoes Red Onion And Garlic Recipes

Indulge in a culinary symphony of roasted tomatoes, red onion, and garlic, a vibrant medley of flavors that will tantalize your taste buds and elevate any dish to new heights. These roasted vegetables are not only a delightful side dish but also versatile ingredients that can transform your meals into culinary masterpieces. From vibrant tomato sauces and savory dips to aromatic marinades and hearty pasta dishes, the possibilities are endless. Discover how to roast these vegetables to perfection, capturing their natural sweetness and caramelized goodness. Explore creative recipes that showcase their versatility, from classic Italian pasta dishes to innovative salads and delectable appetizers. Prepare to embark on a culinary journey where roasted tomatoes, red onion, and garlic take center stage, transforming your meals into unforgettable experiences.

Here are our top 6 tried and tested recipes!

ROASTED TOMATOES WITH GARLIC

Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories Side Dish Vegetables Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

ROASTED TOMATOES, RED ONION AND GARLIC

Roasted Tomatoes, Red Onion and Garlic image

Make and share this Roasted Tomatoes, Red Onion and Garlic recipe from Food.com.

Provided by Derf2440

Categories Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 whole garlic head
4 -5 large ripe tomatoes
2 medium red onions
vegetable oil cooking spray
salt
1 small seeded finely chopped fresh jalapeno pepper (or crushed chilli flakes)
1/4-1/2 teaspoon ground coriander
3 -4 tablespoons extra virgin olive oil
parsley, finely chopped

Steps:

First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
Set aside.
cut 1/4 inch slices of tomatoes.
cut thin- 1/8 inch slices of red onion.
spray 9x 13 oven dish with veggie spray.
Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
Sprinkle with salt to taste.
Sprinkle, evenly, jalapeno or chilli flakes.
Sprinkle evenly, preroasted garlic cloves.
Whisk together coriander and olive oil.
Drizzle evenly over all.
Sprinkle with parsley.
Bake in 350 degree oven for 20-25 minutes .

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS

Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Ingredients

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Preheat the oven to 350 degrees F.
Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

ROASTED TOMATOES & RED ONIONS

Roasted tomatoes & red onions image

Try a mix of smallish tomatoes such as baby plum, cherry and pomodorino. This recipe works well as a side for eggy and cheesy dishes!

Provided by Good Food team

Categories Side dish

Time 20m

Number Of Ingredients 5

Ingredients

2 red onions , halved and sliced
500g mixed small tomato , such as baby plum, cherry and pomodorino
olive oil
3 garlic cloves , bashed
3 thyme sprigs

Steps:

Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.

ROASTED TOMATOES ONIONS AND ZUCCHINI

Roasted Tomatoes Onions and Zucchini image

Roasting vegetables brings out their sweetness and intensifies their flavors. Tomatoes and zucchini are perfect partners in this tasty recipe. It is best to try and match the zucchini and tomatoes in size for the best results. I adapted this recipe from another site,using home grown tomatoes

Provided by chia2160

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 small zucchini, trimmed, cut into coins
5 ripe roma tomatoes, cut into coins
1 small vidalia onion, thinly sliced and slices cut in halves
1 garlic clove, finely minced
salt and pepper
3 tablespoons olive oil
1 teaspoon dried thyme

Steps:

Preheat oven to 375°F
Arrange the zucchini, onion and tomato slices side by side in an appropriately sized baking dish.
Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme.
Season with salt and pepper; cook until golden and tender for about 25 minutes.
Serve warm or at room temperature for the best flavor.

Tips:

Choose the right tomatoes: Use ripe, flavorful tomatoes for the best results. Roma tomatoes are a good choice because they have a low moisture content and hold their shape well when roasted.
Roast the tomatoes at a high temperature: This will help to caramelize the sugars in the tomatoes and give them a delicious sweet and smoky flavor.
Use a variety of vegetables: In addition to tomatoes, you can also roast red onions, garlic, bell peppers, zucchini, and squash. This will add color and flavor to your dish.
Season the vegetables well: Before roasting, toss the vegetables with olive oil, salt, pepper, and herbs. This will help to enhance their flavor.
Roast the vegetables until they are tender: The roasting time will vary depending on the type of vegetables you are using. Roast the vegetables until they are tender-crisp or slightly caramelized.
Serve the roasted vegetables immediately: Roasted vegetables are best served immediately after they are roasted. You can enjoy them as a side dish or use them as a topping for pizza, pasta, or salads.

Conclusion:

Roasted tomatoes, red onion, and garlic are a delicious and versatile side dish that can be enjoyed all year round. They are easy to make and can be tailored to your own taste preferences. Next time you are looking for a healthy and flavorful side dish, give roasted tomatoes, red onion, and garlic a try. You won't be disappointed!